In a mixing bowl, combine mayonnaise, minced chipotle in adobo, lime juice, and garlic powder. Mix until smooth.

Taste and adjust seasoning if necessary. Set aside.

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

Lay a tortilla flat on a cutting board. Spread a generous amount of chipotle mayo over the tortilla.

Layer with chopped romaine lettuce, sliced tomatoes, crumbled bacon, and avocado slices.

Roll the tortilla tightly to form a wrap. Repeat with remaining tortillas.

Cut each wrap in half and serve immediately with extra chipotle mayo on the side.